What's the spice you use most?
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laoganma
I wish I could get fresher jars of that stuff. It definitely has a shelf life. I tried several of the made-in-the-usa varieties and they all suck. Looking at you, J Kenji Lopez Alt’s momofuku chili crunch. Trash. It has no msg or fried soybeans in it!
I want to try out David Chang’s crispy chili. How do you think that compares?
LGM is my fav. I get a new jar about once a month at this point. But I keep it in the fridge after I buy it
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Probably bay leaves. I make a lot of stock at home. I find you can’t really taste bay directly but you notice if it’s not there.
I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.
Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.
toasting seeds before grinding them is really nice.
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I want to try out David Chang’s crispy chili. How do you think that compares?
LGM is my fav. I get a new jar about once a month at this point. But I keep it in the fridge after I buy it
My problem with LGM is there is no date on the jar. I don’t know when it was made or when it will go bad. So it could have sat on a store shelf for years and taste like rancid cardboard when I first open it.
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…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Cinnamon, easily, though cumin is a close-ish second. I put cinnamon in my porridge, in chilli and dahl, on beans, over cornflakes, and so much more.
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…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Cumin
I buy cumin seeds in bulk and grind them as needed.
I also use turmeric and ground mustard a lot too.
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…Other than salt and pepper
For me it’s cumin. It’s one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Garlic and thyme. Where thyme is, there is garlic. If there is garlic, most of the thyme there is thyme.
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Cinnamon, easily, though cumin is a close-ish second. I put cinnamon in my porridge, in chilli and dahl, on beans, over cornflakes, and so much more.
Cinnamon goes great on roasted mushrooms. I really didn’t appreciate how savory cinnamon could be before.
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Garlic and thyme. Where thyme is, there is garlic. If there is garlic, most of the thyme there is thyme.
Both herbs, not spices.
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Both herbs, not spices.
I just looked it up and found out there ist a difference, who would have guessed. I’m with you on the thyme part, but since garlic is growing as a root, it should be a spice, or am I missing something?
Since thyme is out I’d like to replace it with cardamom. 2~3 pods per person with every rice dish is amazing.
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Cinnamon goes great on roasted mushrooms. I really didn’t appreciate how savory cinnamon could be before.
I’ve never roasted mushrooms, but that sounds delicious.
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a little sour. sprinkling it on your kebabs is the only way i know how to use it but it Elevates the kebabs
It goes well with avocado on toast
